Dried persimmons
Published on 20 November 2019
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A winter fruit usually eaten very ripe: unripe it is astringent and inedible. Drying concentrates sugar. The original describes it as rich in vitamins A and C, with laxative and diuretic properties. Excellent as an energy snack rich in sugar and therefore high in calories.Do I have all the ingredients?
Ingredients
INGREDIENTS
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Method
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I choose firm, fairly unripe persimmons. Using a home dehydrator, I wash and dry them and slice about 2/3 mm thick with a sharp knife.
I arrange on trays.
I cover and dehydrate at 40°C for about 14 hours, turning and swapping trays halfway. Check until dry; time depends on thickness and fruit moisture, so extend if needed.
Once dry, I cool.
I divide into food bags. The original says they keep a long time.
I arrange on trays.I cover and dehydrate at 40°C for about 14 hours, turning and swapping trays halfway. Check until dry; time depends on thickness and fruit moisture, so extend if needed.Once dry, I cool.I divide into food bags. The original says they keep a long time.Original source: https://incucinaconlilly.com/2019/11/20/cachi-essiccati/
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